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Rum-soaked Pineapple Upside Down Cake



  • Serves 8
  • Cooks in 60 mins (20m prep + 40m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Rum cake

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 350°F (175°C).
  2. 2.In a 9-inch round cake pan, pour melted butter and sprinkle brown sugar evenly over the bottom.
  3. 3.Arrange pineapple slices on top of the brown sugar, placing one cherry in the center of each pineapple slice.
  4. 4.In a mixing bowl, whisk together flour, baking powder, salt, and granulated sugar.
  5. 5.Add eggs, vanilla extract, milk, and rum to the dry ingredients. Mix until well combined.
  6. 6.Pour the batter over the pineapple slices in the cake pan.
  7. 7.Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8.Remove the cake from the oven and let it cool in the pan for 5 minutes.
  9. 9.Place a serving plate upside down on top of the cake pan, then carefully flip the cake pan and plate together to release the cake onto the plate.
  10. 10.Garnish with additional maraschino cherries, if desired.
  11. 11.Serve warm or at room temperature. Enjoy!

lightbulb_outline Tips

  • chevron_rightMake sure to drain the pineapple slices well before using them in the cake.
  • chevron_rightFor an extra boozy kick, brush the top of the warm cake with additional rum after flipping it onto the serving plate.
  • chevron_rightServe the cake with a scoop of vanilla ice cream for a truly indulgent dessert.